(Protect the forest! Please always remember to have a bucket of water near your fire pit.)

Tip: You can even make these at home for a meal with simple clean-up. Oven at 400 degrees, cook for about 50 minutes. If you don’t want to heat up your kitchen, place on your pre-heated outside grill—time varies with temperature.

This is probably the best idea yet when it comes to getting your kids involved in meal time. You can use any type of chip and any ingredients your kids will eat. This is also a perfect time to sneak in some new foods too. Have fun and get creative!

Mixed into your burger meat and freeze if needed. Once you place the patty on the grill, LET IT COOK! With additives to the beef it is more likely to flake and fall apart so flip carefully. Remember when you close the grill you are baking not grilling!

Chef Payton Curry came up with this dish. It is so easy and no doubt when you add your families favorite ingredients it will be a hit! Here is Chef Curry’s version but feel free to modify it as you please.

One Pot Dinner

1 ½ to 2 lbs beef stew meat

1 lb package quick frozen Vegetables

1 pt red wine (optional)

2 qts chicken Stock

Brown each side of meat in the pan and drain off excess fat once all is browned. Add 2 cups of red wine and scrape the bottom of the pan. Once wine is almost to syrup add meat back and add stock. Bring to a simmer and cook until the meat is tender. Add vegetables 20 minutes prior to serving and heat through.

The idea behind frying my own taco shells comes from my mom. I grew up in Arizona so Mexican food was something I ate growing up. I never knew that most people bought their taco shells already cooked and formed. My mom always fried the shells so now I do too. If you have never done it before give it a try I think you will really love the taste.

Ingrediants:

Canola oil

Corn tortillas

I have an old pan that I use just for frying shells. It’s really ugly and my husband keeps trying to throw it away but I love it. It’s seasoned and fits the shells perfectly. You can use any frying pan or cast iron pan. Have a paper plate ready with a few layers of paper towels on it and some tongs. You don’t want to be getting these things while you are frying shells! Add about ¼ inch of oil and heat until just before it starts to smoke. If it’s smoking it’s too hot.

Test the edge of the tortilla by dipping it into the oil. If it starts to fry and bubble it’s ready!

Gently place the shell in the oil and with your tongs gently push the center of the shell down. It will automatically bubble up and if you don’t push and hold it down the edges will cook too fast without the middle cooking at all.

If you like your tacos soft, flip your shell over after about 10 to 15 seconds. Fold in half and fry each side for about 5 to 10n seconds. For crisper shells add about 5 to 10 seconds on each side.

Lift shell out of pan and let the oil drip off and place your shell on the paper towels. The towels will absorb any excess oil. Fry all your shells at once. Keep in mind your oil may continue to get hot so you will want to watch that. Remember no smoking oil.

For hard flat shells fry each side until crisp. Test the shell in the center with your tongs. In order for you to have yummy crispy shells it must be hard. If it bends or bounces it’s not done.

Now these aren’t the healthiest of foods but hey…you can walk an extra mile tomorrow! Enjoy.

Wash and pat chicken dry. Rub with butter, salt and pepper.
Place garlic cloves inside cavity of chicken.
Place a couple of sliced cloves under skin of breast.
Spray or coat chicken with a thin layer of olive oil.
Sprinkle creole seasoning over chicken.
Shake soy sauce over chicken. (You decide how much.)

At some point in your preparation, place the chicken in a dutch oven. Bake in preheated oven uncovered at 425 for 1/2 hour. Reduce heat to 325, cover and cook for another 45 minutes to an hour. You can uncover and baste as you like or just leave it. Chicken will be moist and delicious. Cut pieces and serve with the whole cooked cloves of garlic from the cavity. Serve alone or with your favorite veggies. Pairs nicely with a Kendall Jackson Chardonnay. Enjoy!

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